From inthekitchenwithkath.com
(Adapted from Deb Perelman’s recipe on smittenkitchen.com
Serves 3 – 4
1 large zucchini (about 1.3 pounds, 3 – 4 cups when cut up)
2 – 3 tablespoons olive oil
4 tablespoons sliced almonds
Salt and pepper, to taste (I used a bit of Jane’s Krazy Mixed-Up Salt.)
Shavings of pecorino Romano or parmesan cheese for serving (Optional; we prefer it without the cheese.)
1. Cut the zucchini into 1/8-inch slices and then cut the slices into matchsticks.
2. Heat a large skillet over medium heat.
3. When the pan is hot, add the oil. Swirl the oil around the pan and heat it up.
4. Add the almonds. Cook, stirring, until they are golden-brown. This will take a minute or two.
5. Stir the zucchini into the pan and cook for about 1 minute. The zucchini should be warmed and starting to soften, but fully cooked.
6. Season to taste with salt and pepper and serve. Top with the cheese, if using.